High-Fat Cheeses

High-fat cheeses are valued above all for their richness. They are rarely cooked, though they can be used sparingly in stuffings or spreads. Almost all are French, with double cream cheeses defined as having a fat content of over 60 percent, and triple creams more than 72 percent. In appearance they resemble Brie-type cheeses with a soft white rind, but inside, the texture is more like cream cheese, soft or firm and white or creamy yellow, depending on age and type. High-fat cheeses should be moist and light-colored with a sweet or piquant smell; if poorly made or stale, they can be chalky. They never age to the runny cream of a Brie; rather they are valued for their fragrant richness, which adds contrast to an assortment of table cheeses. Typical high-fat French cheeses are Fin de siècle, Explorateur, Gratte-Paille and Brillat-Savarin.